Pandanus Fruit Jam with Marshallese Flatbread

About This Recipe

Pandanus (screwpine) fruit keys are a critical food source in the Marshall Islands. The orange, fibrous fruit is boiled and pressed to extract a sweet, aromatic paste that is reduced into jam. It is spread on a simple flatbread made from flour and coconut cream. The flavour is floral, sweet, and unmistakably Pacific.

Ingredients

Serves 4

• 300 gpandanus fruit pulp (or substitute mango purée)
• 80 gsugar
• 1 tbsplime juice
• 200 gplain flour
• 120 mlcoconut cream
• 1 pinchsalt

Instructions

1. 1

   Make jam

   Combine pandanus pulp, sugar, and lime juice in a saucepan. Cook over medium heat, stirring often, for 15–18 minutes until thick and jam-like. Cool.

2. 2

   Make flatbread dough

   Mix flour, salt, and coconut cream to form a soft dough. Rest 10 minutes.

3. 3

   Cook flatbreads

   Divide dough into 8 balls. Roll each thinly and cook in a dry skillet over medium-high heat for 1–2 minutes per side until lightly charred.

4. 4

   Serve

   Spread warm flatbreads generously with pandanus jam.

Variations

• •

  Add a little coconut oil to the flatbread dough for richer flavour.

• •

  Swirl jam into coconut rice pudding.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Jam keeps refrigerated up to 2 weeks. Flatbreads best eaten same day.

Frequently Asked Questions